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Johnny

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Johnny last won the day on March 19 2014

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About Johnny

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    Melbourne, Australia

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  1. Hi Guys, Been a while since I posted on here. Sorry. Seasons greetings to all. On Christmas day here, we cooked a spatchcocked chicken on the Kamado. It was lovely. The family loved it.....so did I. After our lunch, my daughter made an apple pie from scratch. She had the oven in the kitchen warming up to cook the pie. The Kamado was shut down after I pulled the chicken out. As the daughter was nearly ready to put the apple pie in the oven, I looked at the temperature in the Kamado, and it was perfect for cooking the pie. So, we put it in the Kamado with it still in shut down mode. 35 minutes later we pulled the pie out, and it was fanstastic. Just a suggestion for you to try next time..... FYI, the Kamado was pre-heated for 2 hours prior to cooking the chook at 400℉. The chook was cooked for 1hr 25 minutes. When the pie went in the kamado, the temp was at 350℉, and stayed steady at that temp during the pie cook.
  2. Looks great. Did you cook them with the lid open, or closed?
  3. Johnny

    Rump steak

    Bought some more rump today. It is also called top sirloin.
  4. One thing I am not good at, is lighting the Komodo. I guess we can't all be good at everything we do. Enter the Komodo gas lighter. Great gadget.....gets the charcoal burning in a few minutes. So, if any of you, like me, are crap at lighting the Komodo, then get one of these. http://www.komodokamado.com/gas-lighter/
  5. Johnny

    Chicken

    Cooked a butterfly chicken tonight. Cooked it at 300 ℉ until the inside was 74 ℃. The family loved it.
  6. I found this great chart for ID'ing the cuts of meat.......and the names they are called in the US. http://www.virtualweberbullet.com/meatcharts_photos/RetailBeefCutChart_Handout_FINAL2013.pdf Here is an Aussie Chart http://www.virtualweberbullet.com/meatcharts_photos/beef.pdf
  7. Johnny

    Rump steak

    Hmmm.....not sure. It is from Costco. I'll check what they call it next time. Even though it is here in Australia, all their cuts are US cuts and names. Prior to Costco coming to Australia, I had never heard of, or seen Tri-Tip. I love Tri-Tip now.
  8. Johnny

    Rump steak

    Cooked some rump steaks this evening.......These were the best I have tasted in a long time. I used a method I learned from Larry R on his steak video. I salted the steaks for an hour prior to cooking them. It really does open up the steaks, and the family loves the salty taste of the steaks. Pre heated the Komodo to 650 ℉ Then sooked them for 2 minutes each side on the lower grill. Then I took the steaks out for a few minutes, while I put the middle grill in the Komodo. Then put the steaks back in for another 3 minutes, while also closing the tophatand lower vent. First pic, after washing off the salt. Second pic, after 2 minutes on the first side.
  9. Looks great! What temp were you running?
  10. I am in Australia.......I don't do the Vacmaster machines, or any other brand from China. I do the Dutch brand Henkelman. They come with a 3 year warranty.
  11. Johnny

    Hi from Oz

    OK, dinner is over. This was my first attempt at calzones....ever. Really pleased with the outcome.......could have spiced the meat a bit more, but other than that, it was great. Cooked up some yellow and red capsicum, onion and garlic in the pan. Then I put down some cheese first, then the sous vide cooked tri-tip beef with the vegies and cheese on top. Closed them up, and put some egg and salt and pepper on top. Then cooked it.
  12. Johnny

    Hi from Oz

    Second cook tonight. I'll try and take some pics. Going for a beef calzone tonight. Got some tri-tip in the sous vide at the moment. The plan is to thinly slice it and use it in the calzone, along with cheese, green and red peppers, onions and garlic........maybe some tomato too.
  13. Johnny

    Hi from Oz

    Good thing I have a photgraphic memory. You will have to get inside my head to see the images........be careful though, you might not like what else you see........or maybe you will. This is the first time I have used a charcoal BBQ. Lighting it was ok. I was trying to get the temp up high to sear the steaks. I got it up to 600℉, but couldn't get it past there. I have some practicing to do. I am the only one in the famiy that likes medium rare meat. The wife and daughters will only eat meat if it is dead (well done). All the meat was cooked the way we like it. So, it was a success.
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